|
Blueberry Shortbread Tart
Author/Submitted by:
Servings: 8
Categories:
Desserts
/
Pies & Pastries
Ingredients: 1
c
Butter -- softened 1/2
c
Confectioner's sugar 1
t
Vanilla extract 2
c
All-purpose flour
FILLING AND TOPPING 1/2
c
Ricotta cheese 1/4
c
Confectioner's sugar 2
tb
Confectioner's sugar 1/2
ts
Vanilla extract 2
c
Fresh blueberries
Directions:
1. Beat butter and confectioners' sugar at medium speed until light
and fluffy. Beat in vanilla.
2. At low speed, beat in flour, 1/2 cup at a time, until dough forms.
Shape dough into a disk, wrap in plastic wrap, and chill for 30 min.
3. Preheat oven to 350deg. Divide dough in half. On a floured
surface, using a floured rolling pin, roll each dough half into an 8
in. round. Place 1 round on an ungreased baking sheet.
4. Cut remaining round into 8 equal wedges. Place wedges on baking
sheet.
5. Bake shortbread until just set, 15 to 20 min. Transfer baking
sheet to a wire rack to cool slightly. Transfer shortbread to rack to
cool completely.
6. To prepare filling, mix together ricotta cheese, 1/4 cup
confectioners' sugar, and vanilla.
7. To assemble, place shortbread round on a plate. Spoon filling over
shortbread; sprinkle with 1 1/2 cups blueberries. Dust wedges with
remaining confectioners' sugar. Arrange wedges and remaining berries
over filling.
WATCH BAKING TIME CAREFULLY; SHORTBREAD MUST NOT BROWN.
Recipe By :
| 
